Easy Mushroom Risotto

Happy Monday! This is a “short” week for us, as we are leaving for Florida on Thursday morning (hallelujah!) and after this weekend of more snow, I am definitely ready for some sunshine! I’m so ready for it that I’ve had myself and the boys packed for almost a week already.

I am so excited about today’s recipe that I am sharing with you for Easy Mushroom Risotto. I feel like risotto was one of those dishes that actually made me feel like a real cook, years ago. Maybe it’s the way Giada says it on Food Network, or the fact that it takes a little longer and requires more attention to make than rice, but it feels fancy to me. Even after all of these years, it still feels special.

That said, I wish everyone knew this one little secret about risotto – it’s not difficult to make! Really! It’s so easy that I pretty much have the basic risotto recipe memorized.

Basic Steps to Making Easy Mushroom Risotto

Pour a glass of wine.

Saute shallots or onion and mushrooms.

Take a sip of wine.

Add arborio rice.

Take a sip of wine.

De-glaze with wine.

Take a sip of wine.

Add broth in 1/2 cup increments until completely absorbed, while sipping on wine.

Add cheese and add-ins.

Garnish, and serve with wine.

See, that wasn’t difficult was it?! I think the reason that I, personally, was intimidated by risotto is that it takes some extra attention while adding the broth. You have to be pretty committed to standing over the pot and stirring. However, when you have a glass of wine, that isn’t a bad thing, is it?

This recipe for Easy Mushroom Risotto is perfect for a dinner party or date night in, or even Sunday supper! We had it last night with scallops (recipe coming soon!) and roasted asparagus (recipe also coming soon!) and it was absolutely delicious.

You can use any kind of mushrooms that you’d like in this recipe. I would prefer cremini or shiitake, but unfortunately I sent Marc to the store and he came back with regular ‘ol button mushrooms. Oh well – I love mushrooms of all sorts so I can’t complain!

You can also play around with the cheese in the recipe, if you’d like. I used shredded Parmesan cheese but I think Romano, Asiago, and Gouda cheeses would all be delicious as well!

To finish off this Easy Mushroom Risotto, I sprinkled ours with a pinch of truffle salt. If you can get your hands on some, give it a try!

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Hi! Welcome to greens & chocolate, where healthy cooking meets sinful indulgence. I'm Taylor, a Minnesota girl who loves eating healthy, a daily chocolate indulgence, and running, yoga, and chasing after my son to balance it all out. I'm so happy you stopped by, and hope you enjoy the recipes I have to share!

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Welcome to greens & chocolate! I'm Taylor and am so excited that you stopped by! I'm a Minnesota girl in my 20's who's loving life with my husband Marc, our son Lars, and our Golden Retriever Maddie. I love cooking healthy meals, but it's essential that I have my dessert. All after a hot yoga class or a run, though! It's all about moderation here at greens & chocolate.